Curry With One Masala- Palak Soya Bean Curry

It's been gloomy and rainy for the past few days, somehow I don't feel like doing anything when the sun hides into the clouds and the day becomes gloomy.  No matter how tired and lazy I feel, still  have to fulfill few of my basic instincts, like eating.  I can go on with some take away or some snacks to munch on but that's definitely not going to satisfy the nutritional requirements for my body. 

So I'm forced by myself to cook and eat some healthy food and at the same time without too much chopping or cooking.  Thinking about some spicy food which is apt for this season, at the top of my head I could dream about poori channa, parotta chalna etc. Oh! no that requires quite lot of time.

 
 Alright, now having some soaked soya beans and fresh palak in my refrigerator, all I could think about is Palak soya bean curry. After palak panner, Murg Palak, we all love making Palak channa or Palak peas too, this is exactly the same category.  Although Palak Channa is the best for me, I love combining Palak with other pulses and beans too.

Note:
The same curry style can be adapted for Chickpeas or Peas instead of Soyabeans. Channa Masala can be found in any Asian or Indian Grocery stores

Serves 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
Cooked Soya beans- 100 gm
Palak- 100 gm ( cleaned and chopped )
Tomato- 2 medium sized (pureed)
Ginger garlic paste- 2 tsp
Cumin seeds- 1 tsp
Channa Masala powder- 2 tsp
Oil- 1 tbsp
Salt to taste

Method:
Heat Oil in a pan. Add the cumin seeds, then ginger garlic paste.  Stir it for 2 minutes until the raw smell goes away. Now add the tomato puree, stir well. Cover and let it simmer for about 3 minutes. When you open the pan, the colour of the tomatoes should be in bright red colour and the oil should start leaving the sides of the pan. 
At this stage add the cooked soya beans, channa masala powder, salt and stir well.  Cover and cook for a few minutes until the masala gets incorporated well.  Finally add the palak puree, stir well, let it simmer for 2 minutes. Switch off the flame. Serve warm withbread, chapathi's or rice.

To make the palak puree:
Blanch the washed palak in hot water for 2 minutes.  Drain the water and wash in cold water immediately. Puree the palak in a
blender into a smooth paste by adding little water.